Food Innovation Vouchers – applicant lessons from case studies

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Round 3 Food Innovation Voucher applications close in less than 2 weeks. Successful case studies from previous voucher rounds provide food for thought for those considering applying for a Round 3 voucher. Here are four successful applicants from Rounds 1 and 2.

Value adding to jujubes

The applicant is a grower who markets both fresh and dried jujubes (also known as Chinese red date) and is looking to diversify into other value-add products, such as a juice rich in Vitamin C for the health-conscious consumer. The applicant partners with a registered service provider whose expertise, global vision, and ability to develop, launch and market products was what the business needed. The service provider developed a range of potential jujube products, including contract manufacturing supply options for potential commercialisation. One potential product – a high-end, packaged jujube in chocolate – could prove popular with the Chinese.

Cheese manufacturer targets waste

The applicant is a cheese manufacturer who produces a range of fresh and matured Italian style cheese, including Mozzarella, Ricotta, Parmesan and Pecorino. The applicant partners with a registered service provider who undertakes a process review and identifies numerous inefficiencies. This includes significant waste from one type of cheese manufacture that incurs a large disposal cost and yet potentially is an additional income stream. The service provider recommends equipment upgrades and an alternate product manufacture that could potentially generate significant savings to the business.

Making the perfect biscuit

The applicant is one of Victoria’s most successful family run food companies and biscuit manufacturer. The company intermittently experiences quality issues with its key biscuit bar with defects such as breakage and crumbling of the biscuit structure. The manufacturer partners with a registered service provider who works to develop innovative methods to monitor and improve biscuit quality. The service provider assesses the suitability of moisture, water activity and texture analysis methods for determining the best quality of biscuit bars, and recommends improvements to the applicant’s manufacturing process.

New muesli bar range

The applicant is a food manufacturer who has recently created a new range of muesli bars and wants to determine consumer sensory acceptance and marketing appeal, including preference for different packaging options. The applicant partners with a registered service provider skilled in consumer research and who, from a pool of consumers, selects a cohort who have purchased muesli bars in the past week. These consumers sample and evaluate the range of the applicant’s muesli bars for acceptance, purchase intent, packaging and health claims. The project findings inform which products the applicant takes to market.

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